Hot And Sour Chicken Soup

Recipe Ingredients

4		Chicken breasts *
4 tablespoons	60ml	Soy sauce
1 tablespoon	15ml	Salad oil
6 cups	1422ml	Water
3/4 teaspoon	3.8ml	Ground white pepper
3 tablespoons	45ml	White wine vinegar
1/4 lb	113g / 4oz	Snow peas
1		Red pepper - thin strips
8 oz	227g	Bamboo shoots - drained
2		Chicken bouillon cubes
1 lb	454g / 16oz	Firm tofu - cut bite size
1/3 cup	20g / 0.7oz	Cornstarch
2		Eggs
1		Green onion - thinly sliced

Recipe Instructions

* Chicken breasts should be skinned and boned.

Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. Dutch oven until tender, about 3 min.

Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 minutes or until vegetables are tender.

Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth.

Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion.

Source:
Linda Burum, Asian Pasta

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.